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Roasted Sweet Potato Salad with Chipotle-Balsamic Dressing

adapted from Kathryne Taylor's "Southwestern Roasted Veggie Salad with Chipotle-Balsamic Dressing"

serves 2- 3 for main dish

Ingredients
Roasted Veggies
  • 1 sweet potato, peeled and diced 3/4" about 3/4 lb.
  • 1 red bell pepper, seeded and cut into 1" squares
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • a couple pinches of sea salt
Toasted Pepitas (or Maple Pepitas)
  • 1/2 cup pepitas
  • 1 tsp olive oil
  • a couple pinches of sea salt
Chipotle-Balsamic Dressing
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lime juice
  • 1 tsp adobo sauce (from can of chipotle peppers in adobo)
  • 1/2 tsp maple syrup
  • 1 clove garlic, minced and mashed with 1/4 tsp salt
Salad
  • 5 oz. arugula
  • 1/2 cup feta, crumbled optional
  • 2 tbsp sun dried tomato, thinly sliced optional
  • 1 avocado, diced
Instructions
Roasted Veggies

  1. Preheat oven to 400° F. Toss sweet potatoes and bell pepper with olive oil in a medium bowl. Sprinkle with chili powder and salt then turn out onto a rimmed sheet pan and bake for 35–40 minutes, shaking pan once during baking time. You want the veggies to be tender and caramelized.

Toasted Pepitas

  1. Put pepitas in a small frying pan, drizzle with olive oil and cook over medium heat until they turn golden brown and begin to make popping noises, about 5 minutes. Turn out onto a plate and sprinkle with salt.  

Chipotle-Balsamic Dressing

  1. Measure olive oil into a glass measuring cup and whisk in the remaining ingredients.  

Salad

  1. Add the arugula, roasted veggies, toasted pepitas, feta (optional), and sun-dried tomatoes (optional) to a large salad bowl. When ready to serve, drizzle with just enough dressing and toss, you might not use all the dressing. Add the diced avocado and serve.